Paprika-Spiced Bavette Steak with Green Olive Couscous and Roasted Carrots

This hearty Mediterranean-inspired dish brings together bold flavors and satisfying textures. Tender bavette steak is seasoned with a savory paprika blend and pan-seared to perfection, while fluffy Israeli couscous is tossed with sun-dried tomato paste and briny green olives for a vibrant side.

Sweet roasted carrots add a touch of natural sweetness and a final drizzle of tangy crema ties everything together. It’s a complete meal that feels special enough for a weekend dinner yet simple enough for a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop olives.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add olives and cook, stirring, until warmed through, about 30 seconds. Add couscous, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
4. While couscous cooks, pat steak dry with paper towels; season all over with Savory Paprika Blend, salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add steak; cook until browned and cooked through, 5-7 minutes per side. Transfer steak to a cutting board.
5. In a small bowl, combine sour cream and water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Once couscous is done, stir in sun-dried tomato paste and 1 tablespoon butter (2 tablespoons for 4 servings) until thoroughly combined. Taste and season with salt and pepper.
7. Slice steak crosswise. Divide carrots, couscous and steak between plates in separate sections. Drizzle crema over steak. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or skirt steak. Adjust cooking time as needed.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo work well. Cooking times may vary, so follow package instructions.

Is the crema necessary?

The crema adds a tangy finish, but you can skip it or substitute with a drizzle of plain yogurt mixed with a little lemon juice.